Dessert recipe collection

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.

A glossy cherry rum sauce made with dark sweet cherries, rum extract, and a squeeze of lemon. Ready in 20 minutes, it's the finishing touch for ice cream, cheesecake, or crepes.

A light, airy cherry souffle made with just pureed sour cherries, egg whites, lemon juice, and sugar. Only five ingredients stand between you and French pastry glory.

A light, cloud-like Swiss souffle made from dried chestnuts simmered in milk, laced with grappa, and lifted by fluffy egg whites. Dusted with icing sugar and served straight from the oven.

Gooey caramel and chocolate chip bars made with German chocolate cake mix and pecans. A semi-homemade shortcut dessert that bakes in under 30 minutes.

Fudgy brownie mix base topped with melted marshmallows, milk chocolate chips, and graham crackers. All the campfire magic of s'mores without leaving the kitchen.

Poke-style chocolate brownies soaked with condensed milk and chocolate syrup, topped with crushed walnuts and chocolate whipped cream. A fudgy, no-fuss crowd pleaser.

Chinese fried pecans soak whole pecan halves in boiling water, coat them in sugar, dry overnight, and fry to a crackling glazed shell. Restaurant-style sweet appetizer or party snack.

A quick low-fat chocolate banana custard made with chocolate milk, custard powder, sliced bananas, and toffee yogurt. No added sugar needed. Light, creamy, and ready in 15 minutes.

A moist chocolate banana snack cake made with buttermilk, mashed ripe bananas, and cocoa. No eggs, low in oil, topped with chocolate chips and nuts. Cut into lunchbox-friendly squares.

Light-as-air chocolate chiffon cake with deep cocoa flavor and virtually zero fat, perfect for anyone craving rich chocolate dessert without the calorie bomb.

I always do them, not only at Chrsitmas, sometimes I change some kinds of nuts, or use blueberries or strawberries, all go well!

Soft chocolate drop cookies with cream cheese baked right into the dough and crunchy walnuts in every bite. The cream cheese keeps them tender and slightly tangy for days.

Chocolate hippenmasse: thin, crisp German pastry wafers made with almond paste, cocoa, and cinnamon. Spread paper-thin, baked until glossy, and cut or shaped while still warm.

Light chocolate mousse made with ricotta cheese and cocoa. A creamy, low-fat dessert that sets with gelatin and comes together in 30 minutes.

Chewy chocolate oat cookies loaded with pecans, marshmallows, and a hint of almond. Makes 4 dozen bite-sized munchies with crispy edges and gooey centers.